23 Jun 2015 - 24 Jun 2015

Swiss Food Science Meeting 2015 "Food Authenticity and Adulteration", Neuchâtel (CH)

Food authenticity and food adulteration were the major driving forces for establishing food law regulations world wide. Whereas our ancestors were concerned with analysing the water content of milk and wine, we recently have been confronted with mislabelled horse meat. Especially expensive foodstuffs such as caviar, truffles or meat are in the focus of criminal minds in an attempt to enhance their profits. Thus, we can pretend without a doubt that the topic food authenticity and adulteration is both traditional and modern at the same time. Invited plenary speakers will provide insight and guidance on suitable analytical techniques and strategies to detect food adulterations and to test for food authenticity. Experts from analytical laboratories and from regulatory bodies will share their concepts of risk assessment and risk management of food adulterations.

Organizer

Association of Swiss Cantonal Chemists (ASCS) and Swiss Society for Food and Environmental Chemistry (SSFEC)

Location

Université de Neuchâtel Faculté des lettres et sciences humaines Espace Louis-Agassiz CH-2000 Neuchâtel  

Link to Event

http://www.foodsciencemeeting.ch/joomla/sfsm2015a.html